This post calls for a big O! M! G! Because I think I just made the best meal of my entire life.
One of my favorite part of reading blogs is constantly being on the hunt for awesome new recipes to try and recreating them myself. This recipe creation was inspired by a lovely post from the Salad Girl.
I love Asian fusion meals, but I am always a little weary of attempting to create them myself because I really never feel like I can get the real ‘restaurant taste’ I love so much. But today I proved myself wrong and made a lovely Asian Fusion meal I am very proud of !
This recipe originally was made with noodles but I made a few changes and wanted to feature more veggies. Next time I might try it again with more noodles and see how the taste differs, but I really enjoyed my first attempt at this creation so I might not change a thing!
Here Is What You Will Need:
- 8 ounces bean sprouts
- 3 tablespoons soy sauce
- 1 tablespoon turbinado sugar
- 1 teaspoon chili flakes
- 2 tablespoons peanut butter
- 1-2 tablespoons peanut or sesame oil
- 1/2 large onion, chopped
- 5 cloves of garlic, crushed
- 2 eggs
- 1 medium zucchini, julienned
To get started, first prepare the vegetables listed above. If you were going to use noodles or rice, this is where you would prepare that as well. Get the veggies and carbs ready to go first!
Next up I created the sauce – I mixed together the soy sauce, sugar, chili flakes and peanut butter in a bowl and smoothed everything out into a creamy sauce.
Trust me when I say that this sauce creation tasted much better than it looked! I also must admit that I might have added a tad (ok more than a tad!) more chili flakes than the recipe called for.
Stay tuned for how that worked for me!
After the sauce was created I heated up the peanut oil on the pan and then sautéed the onion, garlic and zucchini. I love the smell of onions and garlic on a frying pan!
Then it was time to get some protein into the mix! I used Egglands Best eggs to enhance my lovely meal!
I did a little scrambled egg action in a pan on the side.
I must say, I created the most glorious scrambled eggs I have ever made. They were soft and fluffy and pretty looking!
Next up was the little star of the show, in my humble opinion – the lovely bean sprout! I love these little guys in any meal! I love the crunch they give! Yum! This is what I substituted instead of using noodles and I think they gave the meal a little kick!
Then it was time to add everything together! I swapped my frying pan for a wok and added everything together in there. I added the eggs and bean sprouts to the veggie mixture.
Who needs noodles when you have sprouts?!?
Then it was time to add the spicy sauce.
Nom Nom Nom!
At this point I added a little rice to the mix because I knew this dish was going to be bringing the heat!
I couldn’t narrow down my what pictures to use in this post because I really wanted to show you how awesome this dish turned out. The pictures might not be the prettiest, but the dish was awesome.
Doesn’t it look authentic? Like a real Asian meal! That’s because it totally was! Horray!
I served the dish with a side of rice to mix in because it was very spicy. I love my dishes spicy but I think I added a tad too much chili, but it was nothing I couldn’t handle.
Jackson came over to see what smelled so good!
There was some serious yumminess going on in this bowl! The side of lime was the perfect addition.
It was an amazing meal. One of the best I have made in a long time. Fiancé and I both really enjoyed it. I can’t wait to make it again soon (with a smidge less spice!)
What do you think about my creation? Would you make it?
What’s your favorite Asian inspired dish to make?